Ingredients :

• Short-grain rice — No basmati, no long-grain rice. Short-grain rice releases its starch during slow cooking — that’s what creates the creamy texture. Arborio works very well. Any supermarket short-grain rice will do too.
• Whole milk — It’s the fat in whole milk that binds the pudding and gives it its creamy base. With semi-skimmed milk, the result is thinner and less rich. If you want to take it even further, replace a quarter of the milk with heavy cream.
• Raisins — Golden sultanas are the softest and most melt-in-the-mouth after cooking. Currants, which are smaller, add a slight tangy touch that contrasts well with the sweetness of the pudding. Avoid large California raisins if they seem very dry — they tend to stay a bit tough even after three hours.
• Vanilla — A real bean if you can. Split it, scrape it, and put the seeds and the pod directly into the slow cooker — it infuses throughout the cooking process. Liquid extract works in a pinch, but the aromatic depth after several hours of gentle heat isn’t the same.